Thai Green Curry with Tofu

Method

1. Cook the jasmine rice

   Rinse 200 g of jasmine rice in a fine-mesh sieve under cool water until the runoff looks mostly clear. Transfer it to a small saucepan with 300 ml of water and bring to a boil over high heat. Stir once, cover tightly, and reduce the heat to low. Simmer for 15 minutes; start checking at that point for tender grains and absorbed water. Remove the pan from the heat, keep it covered for 10 minutes, then fluff with a fork.

   00:15:00StartReset

   00:10:00StartReset
2. Prepare the tofu and vegetables

   Pat 400 g of extra-firm tofu dry and cut it into 2.5 cm (1 in) cubes. Trim 300 g of Thai eggplants and cut them into quarters. Remove the stem and seeds from 1 red bell pepper, then cut it into short strips. Rinse and drain 140 g of bamboo shoots. Tear 4 makrut lime leaves once or twice and pull away the tough center ribs. Pick the leaves from 20 g of Thai basil, and cut 1 lime in half.

3. Brown the tofu

   

   Heat 15 ml of neutral oil in a wide, heavy pot over medium-high heat. Add the tofu cubes in one layer and cook for 6 to 8 minutes, turning every 2 minutes, until several sides are golden and release easily from the pot. Start checking at 6 minutes. Transfer the tofu to a plate, leaving any oil in the pot.

   00:06:00StartReset

   00:02:00StartReset
4. Bloom the curry paste

   Reduce the heat to medium. Pour about one-third of 400 ml of full-fat coconut milk into the pot and simmer, stirring often, until thick enough to leave a trail across the bottom, 3 to 5 minutes; start checking at 3 minutes. Stir in 34 g of vegan Thai green curry paste and cook for about 2 minutes, scraping the bottom, until the mixture is very fragrant and small beads of oil appear. Add the remaining coconut milk, 240 ml of low-sodium vegetable broth, 15 ml of reduced-sodium soy sauce, 8 g of light brown sugar, and the torn lime leaves. Stir until smooth and bring to a gentle simmer.

   00:03:00StartReset

   00:02:00StartReset
5. Simmer the eggplant

   

   Add the quartered eggplants to the curry and press them beneath the surface. Simmer gently, uncovered, for 7 to 9 minutes, stirring once or twice, until the flesh is nearly tender but still holds its shape. Start checking at 7 minutes and keep the heat low enough that the coconut sauce does not boil hard.

   07:00StartReset
6. Finish the curry

   

   Add the bell pepper strips, drained bamboo shoots, and browned tofu. Simmer gently for 4 to 5 minutes, starting the check at 4 minutes, until the pepper is crisp-tender and the tofu is hot through. Remove the pot from the heat. Fold in the basil leaves, squeeze in juice from the lime, and stir until the basil just wilts. Taste before adding any extra seasoning because curry paste brands vary in salt and heat. Serve the curry with the fluffed jasmine rice.

   04:00StartReset

Smart Substitutions

• No Thai eggplants? Use Japanese eggplant or zucchini. Add zucchini with the bell pepper so it stays firm.
• No Thai basil? Use sweet basil and add a small handful of fresh mint for a sharper herbal finish.
• No makrut lime leaves? Add finely grated lime zest with the curry paste and keep the lime juice for the final step.
• No bamboo shoots? Use trimmed green beans or snow peas and simmer them only until crisp-tender.

Tips and Variations

• Choose a curry paste labeled vegan because some traditional formulas contain shrimp paste.
• Let the tofu sit undisturbed between turns; it will release from the pot once a golden crust forms.
• Taste only after the basil and lime go in, since their freshness changes the balance of salt, sweetness, and heat.

What Went Wrong?

• Curry is too thin Simmer it uncovered for 2 to 4 minutes before adding the basil and lime.
• Curry tastes too spicy Stir in a little additional coconut milk and balance it with a small squeeze of lime.
• Tofu sticks to the pot Give it another minute before turning; dry tofu and a properly heated pot release more cleanly.
• Eggplant is still firm Simmer it a few minutes longer before adding the bell pepper so the final vegetables do not overcook.

Nutrition Estimate

• Fiber: 9 g per serving
• Sodium: 430 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

FAQ